Akshay Nayak
Mahārāshtra
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Articles by Akshay Nayak
Clean energy is not just climate policy—it is economic and strategic security for India
Other recent conflicts, such as the Thailand-Cambodia conflict and the possibility of conflict in the South China Sea, could lead to a disruption in the supply chain. There are various sectors in which India needs to push for resilience in the supply chain, including critical minerals, chips and energy. Being one of the fastest-growing large economies, India naturally needs a high volume of consistent energy supplies for its growth.
I am planning to buy a new car and have narrowed my choice down to the Skoda Slavia/VW Virtus with the 1.5 DSG. I really love how both cars drive, and the DSG feels like magic. However, 90% of my driving is in the city, and I live in one of the most traff
Go for the Volkswagen Virtus 1.0 TSI automatic rather than the 1.5 DSG, given your 90 percent city use in Malad’s heavy stop start traffic. You get the same cabin, driving position and overall feel you liked, but the 1.0’s torque converter automatic is far better suited to daily Mumbai conditions as it is smoother at low speeds, easier to modulate in bumper to bumper traffic and less stressful to live with over time.
Understanding Online Discussion Experiences of Blind Screen Reader Users
Abstract Online discussions have become commonplace, where people engage in anonymous or non-anonymous conversations on an assortment of topics. However, little is known about the user experiences of blind users in online discussions. Unlike sighted users who can visually skim through voluminous conversations, blind users have to rely on a screen reader that facilitates mostly linear navigation and vocalization of text, which can potentially impact their experience in these conversations.
Why the assassination of Charlie Kirk in the US caused such an alarm for the Indian Right
Charlie Kirk, a Christian nationalist, MAGA activist and one of the prominent voices of American conservative movement was shot dead during one of his college tours in University of Utah. As per the initial reports, he was murdered simply because of difference in political beliefs by Tyler Robinson last week. Kirk got popular for his debate with college students regarding various contentious issues in the US.
Insights in Adaptation: Examining Self-reflection Strategies of Job Seekers with Visual Impairments in India
arXivLabs is a framework that allows collaborators to develop and share new arXiv features directly on our website. Both individuals and organizations that work with arXivLabs have embraced and accepted our values of openness, community, excellence, and user data privacy. arXiv is committed to these values and only works with partners that adhere to them. Have an idea for a project that will add value for arXiv's community? Learn more about arXivLabs.
India isn’t using Indus water—it can solve irrigation problems, generate hydropower | Flipboard
India isn’t using all the water it is entitled to under IWT. Every year, Pakistan gets about 3.3 billion cubic metres of water from eastern …
Sudeep Jain: We at IHG are expecting to sign and open more hotels in the mid to long term – Express Food Hospitality
Read Article How did IHG properties in India optimise costs during the pandemic-induced nation-wide lockdown? Many of our 5,900 hotels around the world, including India, represent small, individually owned businesses, and we recognise the very real challenges that they face in light of this Covid-19 crisis. Many are running at the lowest levels of occupancy ever seen and others have temporarily closed their doors.
Ahmed Farid: The baklava making process at Hurrem’s has always maintained exceptional hygiene and safety standards – Express Food Hospitality
Read Article Serving close to twenty types of freshly baked Baklava, Hurrem’s is the first-ever store in the country offering this authentic Turkish dessert, baked by chefs who have mastered the art in Gaziantep, Turkey and prepared using ingredients flown in from the country.
Chef Krishnendu Hazra: We at Raajkutir Swabhumi have redesigned the menus – Express Food Hospitality
Read Article As the world battles the pandemic, the hospitality industry is also striving to adapt to the new normal. Chef Krishnendu Hazra, executive pastry chef, Raajkutir Swabhumi, shares how they have redesigned their menus to suit to the guests’ appetite in the new normal What challenges and opportunities did you face while pursuing career in culinary arts?
Vikram Agarwal: Our future strategy will be directed to bring innovative products focusing on healthy snacking – Express Food Hospitality
Read Article While the pandemic has impacted major businesses in almost all the verticals, the food production businesses, as per reports, remains on the positive side.
Kunal Vasudeva: The industry will be back into the game by the time our first batch graduates in 2022 – Express Food Hospitality
Read Article As the pandemic has disrupted traditional business operations, educational institutions in the world over are striving to make the students future-ready amid the uncertain times. Kunal Vasudeva, COO, Indian School of Hospitality (ISH), shares the institute’s strategic solutions to the challenges posed by the pandemic, in a bid to keep the students’ course programme seamless How has the e-learning and skilling process at ISH been during the pandemic-induced nationwide lockdown?
Nischay Jayeshankar: Our goal is to bring Magnolia Bakery across the country – Express Food Hospitality
Read Article Being credited for building an alliance with the globally renowned Shangri-La Hotel for the biggest room inventory (397 rooms) in Bengaluru, as the director at Adarsh Developers – Nischay Jayeshankar, co-founder, Spago Foods, recently brought New York’s iconic dessert brand ‘Magnolia Bakery’ in India.
Gaurav Singh: We have stressed on our commitment to clean protocols within our Marriott properties – Express Food Hospitality
Read Article West Bengal being a major tourist attraction, it is also a big hub for weddings and MICE business. Gaurav Singh, multi-property VP – East India & Bangladesh and GM, JW Marriott Kolkata, shares about the dynamics of the hospitality industry in eastern India and how the Marriott branded hotels there are equipped to welcome the guests once again How has the pandemic and the pandemic-induced nationwide lockdown impacted the hospitality business in West Bengal?
Neeren Tewari: My Menu plays a pivotal role in the contactless dining model – Express Food Hospitality
Read Article As per the WHO and FHRAI instructions, F&B outlets can have either a disposable menu or contactless digital menu. Offering an all-in-one platform including Tablet Menu, QR Menu, QR Ordering and Online Ordering, Neeren Tewari, director, My Menu India, says how My Menu is helping eateries adapt to the contactless dining model in the new normal How is ‘contactless dining’ increasingly becoming a go-to model for hotels as well as restaurants?
Gaurav Bhushan: We are definitely considering developing TRIBE in all Indian major cities – Express Food Hospitality
Read Article Although the pandemic made hoteliers reconsider hotel development scenarios and developers had to hit the pause button for a while, Gaurav Bhushan, global chief development officer, Accor, assures that Accor’s pipeline of projects in India continues to be stable and that they have not seen any attrition.
Sunjae Sharma: We at Hyatt aim to provide guests with reimagined hospitality through personalisation, creativity & care – Express Food Hospitality
Read Article With the introduction of Global Care & Cleanliness Commitment to provide safe and clean environments for colleagues and guests, Sunjae Sharma, VP – Operations, Hyatt India, elucidates the future course of operations at Hyatt Hotels in India in the new normal What initiatives for Hyatt Hotels in India have you chalked out for seamless operations in the new normal? At Hyatt, we are committed to providing safe and clean environments for our colleagues and guests.
Optimum IAQ: Imperative in the new normal? – Express Food Hospitality
Read Article As the recently published report by WHO suggests that short-range aerosol transmission of the novel coronavirus in indoor spaces cannot be ruled out, Express Food & Hospitality sought views from the industry to learn how ‘Covid-ready’ are we to thwart the spread of the contagion in our indoor spaces Looking at the dramatic upsurge in the cases of the coronavirus patients globally, the ‘new socio-economic normal’ seemingly remains a far-cry, on the back of feeble governance and...
Hotel Association of India expresses immediate support to revive J&K tourism – Express Food Hospitality
Read Article Hotel Association of India (HAI), the apex body of the hotel industry in India and an integrated hospitality industry platform has expressed steadfast support to the Union Territory of Jammu & Kashmir for the revival of tourism.
Chef Jose Thachil: Let your hardships and failures make you even hungrier to succeed – Express Food Hospitality
Read Article Chef Jose Thachil, executive chef at Taj Madikeri Resort & Spa, Coorg, a professional culinarian with expertise in gastronomy, leads the culinary operations at Taj Madikeri Resort & Spa, Coorg. Instrumental in bringing local recipes and flavours to fine dining experiences at the resorts, Chef Thachil speaks about his journey with IHCL What inspired you to pursue culinary arts as career?
Ashish Doshi: We at Epiphany Snacks are expanding our healthy snacking range's reach to the hospitality industry – Express Food Hospitality
Read Article Shikhar Exim LLP recently launched a thoughtfully produced and manufactured snack – Epiphany Snacks to India. Exhibiting bite-sized, plant-based, nutrient-rich and healthy characteristics, the snacking range is available in four variants. Ashish Doshi, co-founder, Epiphany Snacks, speaks in detail about the healthy snacking range and their potential interest to tap the hospitality industry What inspired you to launch Epiphany snacks?
Contactless foodservice to remain on the table or switch to cloud? – Express Food Hospitality
Read Article As food businesses in the country scramble to reconstruct and retrofit their operations to suit consumer demand for hygienic products & services, industry stalwarts throw light on the fate of the traditional brick and mortar eateries and alternatives for survival in the new normal The hospitality industry, known to be one of the largest employers, is facing the brunt of the Covid-19 pandemic and the subsequent lockdown with the demand for the services of hotels and restaurants...
Rahul Chaudhary: At CG Hospitality, going forward our focus will be on wellness and leisure business – Express Food Hospitality
Read Article Heading CG Corp’s hospitality wing, CG Hospitality, Rahul Chaudhary, MD & CEO, CG Corp & CG Hospitality Holdings’, forte lies in developing strategic alliances in both established and emerging markets. Under his leadership, CG Hospitality has built a legacy of joint ventures with esteemed partners, including Taj, Jetwing and Radisson.
Rational India with Origa Lease Finance introduces first-of-its-kind B2B equipment leasing model – Express Food Hospitality
Read Article As the hospitality industry has been facing the brunt of cash flow crunch due to the pandemic and the subsequent country-wide lockdown, negative news has been hovering every day showcasing the plummeting sentiments of entrepreneurs shying away from investing a lot of money in the capital-intensive business in the new normal.
Chef Ashish Roy: My cultural perspective in terms of flavours and cuisines has expanded during my journey with Taj – Express Food Hospitality
Read Article Chef Asish Roy, executive chef, Rambagh Palace, Jaipur speaks about his journey in pursuing culinary arts as a professional career, passion for which kindled at an early age and was intricately influenced by his mother What inspired you to pursue culinary arts as career? My memories of food are intricately woven with the memories of my mother.
Chef Karann Talwar: Considering the pandemic, we have come up with Immunity boosting dishes – Express Food Hospitality
Read Article Chef Karann Talwar, MD and gastronome chef, Kitchen Kraft Catering Company, talks about his vision for the catering company and the change in its operating model in the new normal What challenges and opportunities did you face while pursuing a career in culinary arts, and subsequently as a chef entrepreneur? To be honest, there were no challenges as such. I was always very sure and determined what I was looking for in my life.
Chef Yash Mathur: As the hygiene manager, I envision to keep upgrading the standards of hygiene at the hotel – Express Food Hospitality
Read Article With the announcement of Unlock 1.0, ahead of its opening, Sheraton Grand Bangalore Hotel at Brigade Gateway appointed a hygiene manager to train the associates and to maintain cleanliness and hygiene throughout the hotel, at all times. Chef Yash Mathur, executive sous chef, speaks about his role as the hygiene manager at the hotel What special training did you seek from the experts in the healthcare fraternity to become a hygiene manager at the hotel?
Chef Sajesh Nair: I was inspired by my father wearing the chef’s whites – Express Food Hospitality
Read Article Chef Sajesh Nair, executive chef, Taj Falaknuma Palace, Hyderabad, speaks about his journey in the culinary arts sphere What inspired you to pursue culinary arts as a career? The inspiration to pursue a career in the culinary arts was present from my childhood itself as I was inspired by my father wearing the chef’s whites. I have always looked up to him, and I believe that here one can truly say that it was all in the genes.
Rohit Vig: We at StayWell Hospitality are committed to India and are eyeing to introduce full range of brands – Express Food Hospitality
Read Article Rohit Vig, regional MD – India & director development, StayWell Hospitality, in conversation with Express Food & Hospitality, highlights the company’s initiatives to helps its hotels operate seamlessly in the ‘new normal’ and its plans to build a presence in all the key markets in India with a wide variety of brands How has the pandemic and the lockdown impacted StayWell’s business in India?
Chef Sandip Narang: Travelling is the biggest teacher for a chef – Express Food Hospitality
Read Article Chef Sandip Narang, executive chef, Taj West End, Bengaluru, in conversation with Express Food & Hospitality, speaks about how food ingredients and their fascinating stories have attracted him to pursue a career in culinary arts What inspired you to pursue culinary arts as career? A chance reading of Harold McGee’s iconic book “On Food and Cooking – The Science and Lore of the Kitchen”. I picked it up from a used books sale and have been hooked ever since.
Father's Day Special: Riyaaz Amlani – Express Food Hospitality
Read Article Riyaaz Amlani, CEO & MD, Impresario Handmade Restaurants, recalls how his father – also a restaurateur – believed in his dreams to become a successful restaurateur My most precious childhood memories with my father The earliest memories with my father are all from restaurants. I remember going to Flora restaurant in Worli with him and my mother frequently, where I used to order sweet corn chicken soup. He used to enjoy the whisky there.
Father's Day Special: Vishal Kamat – Express Food Hospitality
Read Article Vishal Kamat, CEO, Kamat Hotels Group, takes a trip down the memory lane to how his father – Vithal Kamat, Executive Chairman & MD, Kamat Hotels Group – bestowed upon him the skills to become a responsible hotelier My most precious childhood memories with my father When we were younger we saw him very less as he was focused on building his empire. Especially considering our schooling, our classes and our own routine would rarely match his erratic and odd hours.
Father's Day Special: Satyen Jain – Express Food Hospitality
Read Article Satyen Jain, CEO, Pride Group of Hotels, revisits the memories of how his father – S P Jain, founder and MD, Pride Group of Hotels – taught him work-life balance, from being a successful hotelier to spending quality time with the family My most precious childhood memories with my father My father instilled in me a set of values that he exemplified from many of his experiences. The fond memories of those stories are still inculcated in my mind.
Father's Day Special: Saba Dhanani – Express Food Hospitality
Read Article Saba Dhanani, Director – Operations, Sayaji Hotels, recalls her Sunday morning breakfasts prepared by her father – Raoof Dhanani, MD, Sayaji Hotels, and the learnings as a hotelier he instilled into her My most precious childhood memories with my father We always looked forward to our Sunday mornings, when Dad would cook us breakfast. Even if we all wanted different things, Dad put in that much effort into all our dishes – Eggs, French toast, sandwiches.
Father's Day Special: Zorawar Kalra – Express Food Hospitality
Read Article On the occasion of Father’s Day, Zorawar Kalra, MD & founder, Massive Restaurants, reminisces the precious moments spent with his father, a pioneer in the Indian restaurant industry – Jiggs Kalra, who passed away recently My most precious childhood memories with my father Most precious memories with my father from my childhood are the ones from the summer holidays that we used to take together.
Chef Ashis Rout: I have been working on menus focusing on locavore – Express Food Hospitality
Home > Chef's Platter > Chef Ashis Rout: I have been working on menus focusing on locavore Read Article With close to two decades of culinary expertise in hospitality, Chef Ashis Rout, executive chef, Crowne Plaza Greater Noida, in conversation with Express Food & Hospitality, highlights how chefs must focus more on waste reduction than on cost optimisation to ensure seamless guest experience What challenges and opportunities did you face while pursuing career in culinary arts?
Amuleek Singh Bijral: For Chai Point, the new game is all digital – Express Food Hospitality
Read Article As the hospitality industry is slowly opening its doors in Unlock 1.0, Chai Point is gearing up to open its stores.
Ramesh Ramanathan: The timeshare business as a product does very well during recessionary period – Express Food Hospitality
Read Article While the traditional hospitality industry is adversely impacted due to the pandemic, Ramesh Ramanathan, CMD, Sterling Holiday Resorts, in conversation with Express Food & Hospitality, underscores how the timeshare business sustains during such unprecedented times given its inflation-proof benefits to the patrons While the whole hospitality industry has been hurting, how has the pandemic impacted timeshare business in the country?
Safety protocols: Radisson Hotels Group – Express Food Hospitality
Read Article During this challenging time, Radisson Hotels seeks to make each guest feel safe and secure for which it has partnered with SGS to create a 20-step cleaning and safety protocol to address the health issues that are important to you while you travel. The company said that its hotels are employing disinfection and cleaning procedures to keep guest rooms, public spaces, and meeting venues to the highest standard of cleanliness.
Alok Hada: Automation will help plug the cost hurdles in hospitality – Express Food Hospitality
Home > Latest Updates > Alok Hada: Automation will help plug the cost hurdles in hospitality Read Article Anusha Technovision – a technology & innovation-driven company, provides customised lighting controls, automation systems and audio-video controls for hospitality and commercial projects.
Operating optimally – Express Food Hospitality
Read Article As hotels get ready to open their doors again to welcome patrons, the back-end technical department factors in various dynamic measures to keep guest safety seamless while ensuring a high degree of cost optimisation.
Sonavi Kaicker: Neemrana Hotels continues to be a financially solid, debt-free company – Express Food Hospitality
Read Article As the industry prepares to recommence operations following the nod by MHA to open hotels and restaurants in India in a phased manner, Sonavi Kaicker, CEO, Neemrana Hotels, in conversation with Express Food & Hospitality highlights how the company, which manages heritage hotels in the country, is well prepared on all fronts to welcome back their patrons What are the key challenges that you are facing at Neemrana Hotels amidst the pandemic and the lockdown?
Sylvain Laroche: We are confident that economy and mid-scale hotels will rebound faster than others – Express Food Hospitality
Read Article Operating in the midscale segment, Accor’s ibis brand has been expanding in India positively, with 19 properties in various destinations now. Sylvain Laroche, director of operations, ibis & ibis Styles, India, in conversation with Express Food & Hospitality highlights how the brand is bullish about the segment that it caters to and the due diligence followed by them to ensure utmost safety of the guests How has India as a market been for ibis and ibis styles?
IHCL announces implementation of enhanced precautionary measures across brands – Express Food Hospitality
Home > Latest Updates > IHCL announces implementation of enhanced precautionary measures across brands Read Article IHCL, South Asia’s leading hospitality company, announced that hotels under its brands Taj, Vivanta, SeleQtions and Ginger are implementing enhanced precautionary measures in preparation of hotels opening, to give greater confidence to guests once India emerges from the national lockdown.
Roseate Hotels & Resorts firm on plans of expansion in luxury segment – Express Food Hospitality
Home > Latest Updates > Roseate Hotels & Resorts firm on plans of expansion in luxury segment Read Article Although the hospitality industry is seeing a multitude of obstacles, Roseate Hotels & Resorts is bullish about its expansion in the luxury segment. “We are still firm on our plans on expansion and will be keen to explore management contracts as well besides coming with our own luxury hotels & resorts.
Manbeer Choudhary: Haryana government is actively supporting the industry for speedy recovery – Express Food Hospitality
Home > Latest Updates > Manbeer Choudhary: Haryana government is actively supporting the industry for speedy recovery Read Article Inheriting the family legacy of being born in the lineage of Maharaja Ranjit Singh, Manbeer Choudhary, chairman and MD, Jewels Group of Hotels – joined the Indian Army and served the country for 25 years including his four years tenure in J&K before venturing into tourism industry.
Jehan Numa Hotels: Bhopal’s regal silhouette – Express Food Hospitality
Read Article One of the largest cities in India and formerly the abode of Nawabs, Bhopal – the capital city of Madhya Pradesh even today echoes the majesty of the 19th century, preserved in the old-world edifices.
Lavazza India to continue to increase awareness about coffee with engaging campaigns – Express Food Hospitality
Home > Latest Updates > Lavazza India to continue to increase awareness about coffee with engaging campaigns Read Article With the launch of its “#MasterYourBrew with Lavazza” campaign which aims at educating employees from leading corporates across India on the nuances of brewing one’s own cup of Barista-style coffee at home Lavazza – a leading B2B coffee company, notes that with most of the corporate workforce working from home due to the pandemic, these one-hour online sessions will help...
Sagar Dighe: We at TajSATS aim to play a leading role in the cloud kitchen space – Express Food Hospitality
Read Article Since airline catering is a capital intensive business due to high compliance costs, Sagar Dighe, chief operating officer, TajSATS, in conversation with Akshay Nayak underscores their strategy to reduce their high fixed monthly outlay and conserve cash to ride out the downturn, while also exploring the ghost kitchen segment as an opportunity, being a reputable brand with strong technical and culinary know-how With the devastating impact of the pandemic on the aviation industry,...
Gauri Devidayal: We are strongly appealing to the Centre to apply ESIC corpus to assist in paying employees during this unemployment phase – Express Food Hospitality
Read Article As the industry is in shambles amid the lockdown and with no mention of the sector in the Self-reliant relief stimulus fund, Gauri Devidayal, managing committee member, NRAI and director, Food Matters India speaks about the many measures taken by NRAI for their member restaurants and their employees, in a bid to tide over this crisis How does the scenario for the restaurant sector look in post-covid era in India?
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